Bedienungsanleitung Gaggenau EB 333111 (Seite 43 von 56) (Englisch)

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Tables and tips

Meat

▯ Use the core temperature probe so that you can

monitor the core temperature more easily.

▯ If you are using the grill tray with the wire insert,

pour approximately 100 ml water into the grill tray;

this will catch the meat juices so that the oven stays

clean. If you pour in too much water, this may alter

the cooking result because too much steam will be

produced.

▯ Leaving meat to rest: Leave the meat to rest for a

further 10 - 15 minutes after cooking. This gives the

meat a chance to "relax". The meat juices begin to

circulate less, and when the meat is cut, less juice

is lost. Large pieces of meat, e.g. joints, can be left

to rest in the oven. Smaller pieces of meat should

be wrapped in aluminium foil and left to rest outside

the oven.

▯ For small portions (2 - 3 people), it is a good idea to

use a heat-resistant baking dish or tin so that the

food does not begin to burn or dry out.

▯ Use the grill tray or roasting dish for a large joint of

meat and for cooking methods that involve adding a

lot of liquid to the joint.

▯ For best results, leave meat to marinate overnight

and remove the marinade before roasting or grilling,

e.g. using the back of a knife or a spoon.

Otherwise, the herbs and spices will burn.

▯ If the joint of meat has become too dark in colour

and the skin is burnt in places, choose a lower

temperature the next time you cook a joint and

check the rack level.

▯ If the joint is cooked but the sauce is slightly burnt,

use a smaller roasting dish the next time you cook a

joint and add more liquid. If the sauce is too watery,

use a larger roasting dish and add less liquid.

Dish Accessory Level Tempera-

ture

in °C

Type of

heating

Cooking

time

in min.

Comments

Beef

Joint of beef

(1.5 kg)

Grill tray 2 180 H 60 - 90*

Rump steak,

medium rare

(450 g)

Grill tray 2 200 H 28 Core temperature 65 °C

2 200 I 43 Core temperature 65 °C.

No need to preheat; do not open appliance

door.

Roast beef/sirloin

steak (1 kg)

– rare

Grill tray 2 230 / 180 H 25 - 35** Recipe tip: Delicious with Béarnaise sauce

or cold cut with remoulade and roast pota-

toes.

– medium rare Grill tray 2 230 / 180 H 30 - 40**

– well done Grill tray 2 230 / 180 H 50 - 60**

Pork

Fillet of pork, whole Grill tray 2 230 / 180 H 25** Recipe tip: Marinate in a mixture of oil, gar-

lic and parsley.

Fillet of pork

(260 g)

Grill tray 2 180 H 28 Core temperature 70 °C.

2 180 I 41 Core temperature 70 °C.

No need to preheat; do not open appliance

door.

Joint of pork – leg

(1 kg)

Grill tray 2 230 / 180 H 45 - 50** Score the skin diagonally in both directions

so that it is cross-hatched. This will make it

nice and crispy.

Joint of pork – neck

(1.5 kg)

Grill tray 2 230 / 180 H 95**

Joint of pork with

crispy skin/roast

pork with crackling

(1.5 kg)

Wire rack +

Grill tray

2 180 / 200 Z 70 - 80*** Score the skin diagonally in both directions

so that it is cross-hatched. This will make it

nice and crispy. Before cooking, boil the

joint in water for 10 minutes with the skin

on.

* First, sear on all sides in a frying pan/roasting dish on the hob.

** Sear the meat at a high temperature; after 15 - 20 minutes, set the lower temperature.

*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.

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